Salmon (Upstream) - | WBTV Charlotte

Salmon (Upstream)

Presented by Chef Scott Wallen, Upstream Restaurant                                                             



  • 2-3 oz portion Scottish or King Salmon Filet
  • A/N Salt and Pepper
  • 3 oz Pearl Pasta, blanched
  • 3 oz Vegetable Stock
  • 1 ½ oz Bay Scallops
  • 1 Tbsp Citrus Butter*see prep recipe*
  • 2 Tbsp Brussel Sprout Leaves, blanched
  • ½ oz butter
  • 1 tsp Szechuan Peppercorn Salt*see prep recipe*
  • 2 tsp Coriander Gremolata*see prep recipe*



  1. Season Salmon with Salt & Pepper
  2. Cook the Salmon to desired temperature on the plancha and set aside
  3. Saute the Pearl Pasta over low heat with the Stock
  4. Reduce the Stock by two thirds and fold in the Scallops
  5. Cook over low heat for 2 minutes and fold in the Citrus Butter
  6. Saute the Brussel leaves in  the butter over low heat and season with the Peppercorn Salt
  7. Spoon the Pasta down the center of an Entrée Square
  8. Place the Salmon over the Pasta at an angle spaced two inches apart
  9. Place the Brussel Leaves around the Salmon
  10. Garnish with the Gremolata


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